Albóndigas
- Ready In:
- 1hr 30mins
- Ingredients:
- 24
- Serves:
-
8-12
ingredients
- olive oil
- 3 tablespoons white onions, finely chopped
- 1 garlic clove, finely chopped
- 1 (14 1/2 ounce) can chopped tomatoes
- 1 (8 ounce) can tomato sauce
- 4 cups chicken stock
- 1⁄2 teaspoon dry oregano
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 2 carrots, peeled and cut into one inch pieces
- 2 stalks celery, chopped
- 1 large potato, chopped into one inch pieces
- 1⁄2 cup rice
- 1 egg
- 1⁄4 cup panko breadcrumbs
- 2 tablespoons white onions, finely chopped
- 2 tablespoons green onions, finely chopped
- 1 garlic clove, finely chopped
- 1⁄4 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 2 tablespoons chopped cilantro
- 1 (14 3/4 ounce) can pink salmon
- olive oil, for frying
directions
- For the soup: Heat some oil in a large pot over medium heat. Add onion and garlic cook for 3 minutes being careful not to burn. Add chopped tomatoes, tomato sauce, stock, oregano, salt, pepper, carrots, potatoes, and celery and bring to a boil. When the soup has reached a boil, cover and bring down to low heat.
- Pour some oil into a pan and slightly brown the rice then add to the soup.
- For the albóndigas: Add the liquid from the canned salmon to the soup and place the salmon in a large bowl. Break up the salmon into very small pieces with a fork.
- In a medium bowl, mix the bread crumbs and the egg until well combined. Add the onions, garlic, salt pepper, cumin and cilantro. Add the salmon and incorporate with the other ingredients.
- Shape the mixture into one inch balls. You should have enough for 12-16 albóndigas (meatballs).
- Pour enough oil into a large pan to cover the bottom. Fry the albóndigas until brown all over. Add to the soup.
- Simmer until the rice is cooked and vegetables are tender. If soup is too thick pour in some additional water or stock.
Questions & Replies
Got a question?
Share it with the community!